Spring Vegetable Crudités Platter with Whipped Feta

Vegetables Appetizers Cheese

When spring arrives with its welcome bounty of tender vegetables, a platter of fresh crudités is the perfect way to celebrate their flavor. Shop your farmers market for fun options, like rainbow carrots and radishes with the tops still attached. Arrange them whichever way suits your fancy; we love to group items in color blocks, and to separate items with similar shapes (long carrots and asparagus spears, for example) for a casual, organic look.

Photography By Shell Royster | June 04, 2019

Ingredients

SERVINGS: 6-8

8 ounces feta cheese, crumbled
2 ounces cream cheese, softened
2 ounces Greek yogurt
1 tablespoon local honey, plus additional for garnish
1 tablespoon lemon zest
½ teaspoon lemon juice
¾ teaspoon freshly ground black pepper
12 asparagus spears, trimmed and blanched
6 radishes, halved
6 whole radishes with tops
12 baby carrots
12 sugar snap peas
Garnish: fresh dill sprigs

Instructions

1. Place feta, cream cheese and yogurt in a small bowl. Beat with electric mixer at medium speed until well combined. Add honey, lemon zest, lemon juice and pepper; beat until light and airy.Set aside.
2. Trim the woody ends off the asparagus, if needed. In a pot of boiling salted water, blanch the asparagus for 1 minute, then immediately place in a bowl of ice water for 1minute. Remove asparagus; pat dry.
3. Spoon whipped feta into a small serving bowl; drizzle with honey and top with fresh dill, if desired. Arrange vegetables on a serving platter as desired.